- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. DISPLAYED FOODS AT FRONT COUNTER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed hole in wall. KITCHEN (COVERED PARTIALLY WITH FOAM/STILL HOLE).
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 03/18/2011.
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01/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FOR HOT HOLDING.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BREADED CHICKEN (73F). PLANT FOODS (70F) , READY TO EAT (70F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice (78F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH IN FREEZER .
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN AND SHELL EGGS OVER SAUCES (TOMATOES).
- Critical. Observed uncovered food in holding unit/dry storage area. BEEF FOR CARPACCIO .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. NO HAND SOAP.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NO SANITIZING PROCESS BEING FOLLOWED .
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed clean equipment stored on floor. PIZZA SCOOP ON THE FLOOR.
- Critical. Hot water not provided/shut off at employee hand wash sink. EMPLOYEE RESTROOM.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.
- Observed floor and wall junctures not coved. BY REACH IN COOLER IN KITCHEN AREA.
- Observed hole in wall. BY DRY STORAGE.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning. NO BULBS IN KITCHEN .
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. IN KITCHEN .
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 01/23/2011.
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. in bathroom
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.eggs
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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